Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1887-09-15
CHEESE MANUFACTURE.
How to Produce q Good Article In q Small
Farm Dairy.

The first requisite in cheese-making
Is good. sound milk, and then a tub in
which to set the milk. A kettle or
boiler may be used for this, but a
wooden tub (oak) is better than metal,
because it is so poor a conductor as to
retain the heat only-a metal-lined
pine tub is better still. because the
metal will prevent soakages, and the
non-conducting wood will hold the
heat. A kitchen stove will serve for a
heater. Rennet for coagulating the
milk is soaked ready for use. A strong
hoop is provided for pressing the curd.
having a capacity for six cubic inches
for each quart of milk to be worked,
and power for pressing being provid-
ed. These things being all ready. let
the milk be warmed in some conven-
lent way to eighty-four degrees. taking
care not to burn it Apply rennet
enough to cause curdling to begin in
about fifteen minutes, the milk being
covered to keep it from cooling. The
operator must determine the quantity
of rennet by trial A good rennet
well prepared, is expected to curdle
about two thousand quarts of milk,
but there is much variation of strength.
When the curd has become so hard
as to separate readily before the finger
when pressed through it, it should be
cut with knife that will reach the
bottom Of the vat, into columns about
one inch square, and then covered
again. to let the whey separate. After
n o4
the whey from the top. and break the
curd carefully. with the hands, into
small pieces. After this is done, heat
as much water as the whey that has
been dropped off. to one2hundred and
fifty degrees. and turn this into the
vat, and mix well with the curd. so
that all parts may be warmed
alike. Cover the curd again, to
prevent cooling. and let it stand
as it can without sticking together.
Then the whey may be dipped off
again, and the curd broken up fine.
More water at $50 degrees should be
turned in and mixed evenly with the
curd. by stirring so gently as not to
wash the richness out of the curd.
Cover again, and repeat till the tenn
perature is raised to blood heat; stir SO
often as TO prevent the pieces of curd
from forming together; keep covered
till it hardens so much as to squeak
between the teeth. or spring apart
when pressed in the hand. The whey
may be dipped off and the curd drained
on a strainer-cloth over basket or
sieve, which will allow the whey freely
to run away. When the curd becomes
free from whey by stirring, is cooled,
and broken up fine, so that the salt
will distribute evenly, salt it at the
rate of one ounce to ten quarts of milk
used. When the salt is mixed we'll
through the curd, put it to press. AS soon
as the curd unites together. so that it
can be handled. remove from the press.
renew the press cloth, turn the cheese.
fold the press-cloth evenly, and press
it again till the press is wanted for
another cheese. After taking from
the press, let it stand some two hours.
till the outside becomes somewhat
dried, then rub with soft grease, and
turn and rub daily till cured, which
will require from thirty to sixty days.
Small cheeses, for home use, will
not require a bandage; the surface
must be creased often enough to keep
it from cracking. And for these small
cheeses the press even is not necessary.
A curd that is rightly made will form
itself in hoop by its own weights In
making cheese without a press. use a
hoop of wood with a perforated head
in one end, or perforated
tin cover may be put on
both ends, the flange of the
cover coming on the outside. A cover
is placed on the lower end of the hoop,
and the warm curd filled in, the upper
cover put on and set on a level rack
for a few minutes. and the hoop is
turned quickly upon the other end,
when the curd slips down and makes n
smooth surface on the other end. By
turning in this way few times while
warm. both ends get an eventhyslrasce.
This cheese without a press needs to
be drained. sailed, and put in hoop a
little sooner, and while warm. So that
the curd will adhere. Cheeses made in
this way are sometimes only turned.
and rubbed with salt and water daily
till cured. Such cheeses are usually
from eight to fifteen pounds weight
For home use, or even sale, these are
considered by many as desirable.
The old-fashioned sage cheese. that
was considered such a luxury. may be
easily made. For small cheese of
ten pounds, about two handfuls of
green sage and one handful of par sley
and marigold leaves are bruised and
soaked in new milk over night When
the milk is set, next morning. about
one-thir,l is set by itself. and this col
ored milk is added to it; the other two
thirds is set, and both operated as We
have described for the other cheese
above. When the curd is ready to go
into the hoop. layer of the white is
put in, and then a layer of the col
ored; and in pressing. the color is
more or less distributed through the
cheese. but unequally, giving parti-
colored cheese. Various colors and
fiavors may be worked in in this way.
There is much room for skill and in
genuity in private cheese-making. aud
the expert may, no doubt, make his
skill profitable. -Natiozsat Ltce Stock
Journal
TWO MEALS PER DAY.
Effects of Overworking the Stomach at or